Mustard Pork Medallions Recipe

There's no better way to call your famished family to the dinner table than with the irresistible aroma of these tasty pork medallions. Brushing the pork with mustard and coating it with seasoned dry bread crumbs before you bake it makes the meat tender and juicy.

Nutritional Facts

Directions

In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture.

Place in a greased shallow baking pan. Bake, uncovered, at 425° for 10 minutes; turn and bake about 5 minutes more or until no longer pink.Yield: 4 servings.

Originally published as Mustard Pork Medallions in Taste of Home Meals in Minutes Calendar
Annual 1997, p3

"Make this recipe all the time but I skip the butter all together. Just spread the mustard on the medallions. I use parchment paper and then lightly spray medallions with olive oil or something like Pam. Don't over bake or they will be dry!!"

"Use garlic powder rather than garlic salt to reduce the amount of sodium in this recipe. The Dijon mustard has enough flavor by itself to make up for not using garlic salt. Use your own homemade bread crumbs and add seasoning will further reduce the amount of sodium.